Bayou Bakery, Coffee Bar & Eatery (1515 N. Courthouse Rd., Arlington). Pastry chef David Guas is drawing on his New Orleans roots for this all-day cafe with house-made biscuits in the morning and, for lunch and dinner, sandwiches such as the “baconader” with apple sauce, peanut butter, and Benton’s bacon. Dessert brings sno-balls (shaved ice with condensed milk) and caramel corn with cayenne and bacon.
Michel by Michel Richard (Ritz-Carlton, 1700 Tysons Blvd., McLean). This month, after a $2.2-million facelift, the former Maestro space opens as Michel Richard’s bridge between Central, his hip Penn Quarter bistro, and Citronelle, his fine-dining temple in Georgetown. Chef Levi Mezick, whose résumé includes Per Se and Daniel in New York, will execute the menu.
Ozzie’s Corner Italian (11880 Grand Commons Ave., Fairfax). As with its other properties (Carlyle and Sweetwater Tavern, among others), the Great American Restaurants Group is relying on nostalgic feel-good food for this circa-1950s throwback to New York’s Little Italy, set to open this month.
Virtue Feed & Grain (106 S. Union St., Alexandria). Come spring, a two-level feedhouse from the 1800s will have the Cathal and Meshelle Armstrong (Restaurant Eve, the Majestic, Eamonn’s) treatment: an Irish-style pub with a casual feel—there’ll be a walkup window for fried chicken—and detailed but familiar food. Dishes in the works include pigs in blankets, steak-and-kidney pie, and smoked-haddock soup.
Cava (4832 Bethesda Ave., Bethesda). With sit-down locations on Capitol Hill and in Rockville, this is the first of a number of fast-casual outposts for the restaurant group (the owners are also looking at DC’s Chinatown and Dupont Circle). Think Chipotle gone Greek: Start with a rice bowl, salad bowl, or a pita; choose a filler (chicken, pork, beef, lamb, house-made falafel); and add dips, spreads, and other condiments. The space, slated to open November 1, has room for 32 diners.
Redeye Grill (National Harbor, Oxon Hill). New York restaurateur Sheldon Fireman, who specializes in oversize restaurants with big energy—such as Bond 45, his Italian steakhouse also in National Harbor—should start serving Cobb salads and smoked-fish platters at Redeye by the end of next year.
This article first appeared in the October 2010 issue of The Washingtonian.